Name: Chocolate Profiterole Cake
Total time: 1 h
Yield: 8
Ingredients: Water: 200 ml; Butter: 150 g; Flour: 150 g; Egg: 6; Salt: 1 pinch; Baking soda: 1 pinch; Single cream: 400 ml; Granulated sugar: 120 g; Dark chocolate: 350 g; Single cream: 600 ml; Granulated sugar: 70 g

Ingredients

For the cream puffs
200 ml Water
150 g Butter
150 g Flour
6 Egg
1 pinch Salt
1 pinch Baking soda
For the Chocolate Ganache
400 ml Single cream
Fresh
120 g Granulated sugar
350 g Dark chocolate
For the filling
600 ml Single cream
Fresh
70 g Granulated sugar

Directions

Chocolate profiterole Cake are a mouth-watering and tempting dessert of French origin but nowadays prepared all over the world and especially in Italy.

They are cream puffs filled with whipped cream and covered with a delicious dark chocolate ganache. They are usually arranged in a very scenic, pyramid-like way: the chocolate is dripped so as to totally cover them and hold them together once cooled.

The preparation is quite long, especially the cream puffs, which need some extra attention, but by proceeding slowly you get a very unique result.

With our doses you get about 70 cream puffs, enough for 8 persons, but you can decide to make them larger. As always, feel free to share your results with us and leave a comment!

Watch our video recipe!

(Visited 13 times, 1 visits today)

Steps

1 Done	First let's take care of making the puffs: in a small saucepan, heat the water with a pinch of salt [picture 1], then add the butter and melt it, stirring occasionally [picture 2].
2 Done	When the butter is fully melted, we pour in the flour [picture 3] and continue stirring until the mixture sets and pulls away from the sides of the saucepan [picture 4]. Then we remove from the heat and let it cool.
3 Done	After the necessary time has elapsed, we add the eggs [picture 5] to the mixture: let us combine one at a time and do not add the next one until it has completely blended into the mixture, which should have a smooth consistency. Finally, we add a pinch of baking soda [picture 6].
4 Done	We transfer the mixture to a pastry bag and make, on a baking tray lined with baking paper, mounds about the size of a walnut [picture 7]. With wet fingers we then gently crush the tips of the puffs [picture 8]. We bake in a preheated ventilated oven at 180° C (356 ° F) for about 15 minutes-remember to put in a thickness of a few centimeters so that the oven door remains slightly open. The puffs should approximately double their volume.
5 Done	Meanwhile, let's prepare the ganache: heat the cream with the granulated sugar in a saucepan [picture 9]. When it comes to a boil, we add the chopped dark chocolate: we turn off the heat and let it melt, stirring with a hand whisk [picture 10]. Let it cool.
6 Done	We then assemble the profiteroles: using a pastry bag, we fill the puffs with whipped cream [picture 13], dip them in the ganache on one side and arrange them on a serving dish in the classic pyramid shape. Finally, we drizzle the chocolate ganache on top to coat everything [picture 14]. Leave in the refrigerator to solidify for at least an hour, decorate as desired with a few clumps of cream, then serve our Chocolate Profiterole Cake.
7 Done	Tips - To prevent puffs from deflating as soon as the oven is turned off, let them cool in the oven after turning it off. - You can soften the chocolate ganache with whipped cream if you prefer it to be softer and fluffier.